Prep time: 15 minutes

Cook time: 25-30 minutes

Materials:

• 6 large potatoes (I used Yukon) peeled and cut into quarters
• 1 onion chopped
• 1-2 tbs. oliv e oil
• 3/4 cup all-purpose flour
• 1 tbs. potato starch
• 1/2 lb farmer cheese
• 1 egg
• Salt and pepper to taste

Process:

1. Place potatoes in a pot and cover with water (about one inch over where the potatoes stop). Salt the water (about 2 tsp or to taste) and bring them to a boil. Cook 15-20 minutes or until a fork punctures throught the potatoes without any hesitation.
2. Drain and mash the potatoes. Set aside to cool.
3. In the meantime add in the olive oil and onions to a small frying pan. Keeping the heat on medium sautee your onions until slighlty golden. Set aside.
4. Once potatoes are cooled add in farmers cheese and crumble it in (I use my hands).
5. Add in flour, potato starch, egg, salt,and pepper and mix well. Once the mixture becomes one solid mixture you are done.
6. On a lightly floured surface remove 1/3 of the mixture and start to form a rectangle about 1/2 thick. Dimensions will vary as potatoes vary in size. Watch my video to get a visual of how to form your rectangle. Once you have a smooth solid mixute take a knife and cut strips horizontally (about 1 1/2 inch). Then cut each strip into small rectangles (my mom cuts a small slit in the middle of each pierogi so I do too, but I don’t think this really does anything). Place each peace on a lighlty floured board and cover with a towel until you are done making all of the peirogi.
7. In a medium sized pot add in water and salt (about 1 tsp) and bring up to a boil. Taking a few pierogis at a time throw into the boiling water. Once the pierogi floats to the top they are ready, this only takes about a minute so make sure to keep an eye on them.
8. Remove from the boiling water and top with sauteed onions. ENJOY right away and go back for seconds!